Floyd Cardoz's Black Pepper Shrimp
NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.
INGREDIENTS:
Serves Four
2 tablespoons extra-virgin olive oil
1 tablespoon finely ground black pepper
1 tablespoon ground coriander
1 pound large shrimp, shelled and deveined
1 tablespoon fresh lime juice
sea salt
DIRECTIONS:
In a large, shallow dish, combine the olive oil, pepper and coriander.
Add the shrimp and turn to coat well. Cover and refrigerate overnight.
Light grill over high heat.
Stir the lime juice into the shrimp and season with salt.
Grill the shrimp until just cooked through, about three minutes per side.
Serve hot.